Ingredients
Scale
- 6 tablespoons 84 g unsalted butter
- 8 oz 227 g chopped dark chocolate (with 60% cocoa)
- ½ cup 63 g all-purpose flour, spooned and leveled
- ¼ cup 20 g Dutch process cocoa powder
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ cup 100 g white granulated sugar
- ¼ cup + 2 tablespoons (83 g packed light brown sugar)
- 2 eggs (at room temperature)
- 1 teaspoon vanilla extract
- Flaky sea salt for sprinkling
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a large baking sheet (15 x 21 inches) with parchment paper. If you prefer shiny tops on all your cookies, opt for a large sheet rather than using two standard ones.
- Melt the butter and chopped dark chocolate together, then set aside to cool slightly.
- In a medium-sized bowl, whisk together the all-purpose flour, cocoa powder, salt, and baking powder. Set this dry mix aside.
- In a large bowl, beat together the white sugar, brown sugar, eggs, and vanilla extract using an electric mixer for about 7 minutes. This step is crucial for creating that signature crinkly top when baking the cookies.
- Mix in the melted chocolate and butter into the wet ingredients.
- Add the dry ingredients to the wet mixture and mix until just combined. The dough will be soft.
- Scoop the dough into 30 portions (using a 1 tablespoon capacity scoop) onto the prepared baking sheet, spacing them about 1 ½ inches apart. Don’t worry about perfect scoops; they won’t be your usual cookie dough balls. Work quickly to maintain the shiny, crackly tops.
- Bake the cookies for 11-12 minutes until the tops crack. If you desire a more circular shape, use a circular cookie cutter around the edges as soon as they come out of the oven.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Sprinkle with flaky sea salt before serving.
Notes
Store any leftover cookies in an airtight container for up to four days. Enjoy the chocolatey goodness!